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Ahoy, fellow food enthusiasts! Today, I’m thrilled to share a recipe that’s close to my heart and taste buds: Seafood Miso Ramen. As someone who has spent years exploring the culinary wonders of the sea, this dish holds a special place in my kitchen. Join me on a journey beneath the waves as we craft a bowl of pure oceanic indulgence.

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Japanese Seafood Miso Ramen Recipes

Seafood Miso Ramen

There is a well-known shop in Sapporo called Ajinokaryu, right at the beginning of Sapporo’s famous Ramen Yokocho, a street of about a dozen ramen shops all packed into one short block. I’m not sure if it’s the taste, the photos of famous celebrities that have eaten there, or just the position as the first shop, but they always have a line. Their most popular bowl is covered with crab, scallops, and whatever else is in season. You can make a similar bowl by either preparing your own seafood mix from scratch or finding a good one at your local grocery store.

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Course: Noodle

Cuisine: Japanese

Keyword: miso ramen, ramen, seafood, seafood soup

CookingStyle: Boiling

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 653kcal

Author: James Anderson

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Equipment

Easy homemade Japanese Seafood Miso Ramen Recipes 2

Large pot

Easy homemade Japanese Seafood Miso Ramen Recipes 3

ramen bowl

Ingredients

¾ cup Strong Miso Tare with Aka Miso
5 cups any type clear soup
1⅓ pounds fresh noodles such as Chukasuimen
1 pound mixed seafood scallop, shrimp, crab, squid, etc.,
cooked and sliced
Negi

Instructions

With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
Place the seafood and a sprinkle of negi neatly on the ramen. The amount of seafood you use is up to you. Serve immediately.

Video

Notes

Anywhere you go along the coast of Hokkaido, you’ll see seafood. Both small and large fishing towns on this northern island bring in much of Japan’s ocean bounty. This abundance makes its way into the country’s cuisine, especially the ramen.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Seafood Miso Ramen Using an Instant Pot

Ingredients:

1 pound assorted seafood (shrimp, mussels, clams, and fish fillets)
4 cups chicken or vegetable broth
1/4 cup white miso paste
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 cups sliced shiitake mushrooms
2 cups chopped bok choy
2 cups cooked ramen noodles
Sliced green onions, for garnish
Nori sheets, for garnish
Soft-boiled eggs, for topping (optional)

Instructions:

Set your Instant Pot to the sauté function and heat the sesame oil. Add minced garlic and grated ginger, sautéing for about a minute until fragrant.
Add the sliced shiitake mushrooms to the pot and cook for another 2-3 minutes until they begin to soften.
Stir in the white miso paste and soy sauce, mixing until well combined.
Pour in the chicken or vegetable broth, and then add the assorted seafood to the Instant Pot.
Seal the Instant Pot with the lid and set it to the “Pressure Cook” function on high for 2 minutes.
After the cooking cycle is complete, use the quick-release valve to release the pressure.
Open the lid and add the chopped bok choy. Close the lid again for 2 minutes to allow the bok choy to wilt in the residual heat.
While the bok choy is wilting, prepare your ramen noodles according to the package instructions. Drain and set aside.
To serve, ladle the seafood miso broth with mushrooms and bok choy over a portion of cooked ramen noodles in each bowl.
Garnish your Seafood Miso Ramen with sliced green onions, torn nori sheets, and, if desired, soft-boiled eggs.
Dive into a bowl of exquisite Seafood Miso Ramen in a fraction of the time it would take with traditional methods.

Tips for making Seafood Miso Ramen

Cooking Tips

Tips and Tricks for the Best Results:

Saute for Flavor: Don’t skip the sauté step. It builds the foundation of flavor with garlic, ginger, and mushrooms. It’s worth the extra few minutes.
Quick Pressure Release: Be cautious with seafood—overcooking it can lead to a rubbery texture. Use the quick-release function as soon as the pressure cooking cycle is complete.
Miso Dissolving: Ensure the miso paste is thoroughly dissolved in the broth to prevent clumps. A separate bowl with a bit of warm broth for dissolving works wonders.

Common Mistakes to Avoid:

Overcooking Seafood: Seafood cooks rapidly, especially under pressure. Keep a close eye on the timer to avoid overcooking and maintain that delightful tenderness.
Not Using Fresh Seafood: Quality seafood is crucial. Opt for the freshest seafood available to enhance the overall taste and texture.
Adding Delicate Ingredients Early: Avoid adding delicate ingredients like bok choy at the beginning. They should be added after pressure cooking to retain their vibrant color and crunch.

Serving Suggestions

Recommend Sides, Garnishes, and Beverages:

Sliced Avocado: Creamy avocado slices add a luxurious touch and a refreshing contrast to the richness of the dish.
Sake or Japanese Beer: Seafood Miso Ramen pairs wonderfully with sake or a cold Japanese beer for a complete Japanese dining experience.
Crispy Tempura: Serve a side of crispy tempura, like shrimp or sweet potato, for an indulgent twist.
Chili Oil: A drizzle of chili oil adds a delightful kick to your ramen if you enjoy a bit of heat.
Wasabi Peas: These crunchy little gems can be served as a snack or a side for an added burst of flavor and texture.

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Different Ways to Serve:

Traditional Bowl: Serve Seafood Miso Ramen in individual bowls with a variety of toppings for customization.
Ramen Bar: Host a ramen bar party where guests can assemble their bowls with assorted toppings and seafood.
Bento Box: For a portable option, pack your Seafood Miso Ramen into a bento box, complete with sides and garnishes.

FAQs about Seafood Miso Ramen

Can I store leftovers of Seafood Miso Ramen? Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, use the microwave or a pot on the stovetop and add a splash of broth to maintain the desired consistency.
Can I use frozen seafood for this recipe? While fresh seafood is ideal, you can use frozen seafood if that’s what you have available. Ensure it’s properly thawed before adding it to the Instant Pot.
Is it possible to make this dish spicy? Yes! If you enjoy a bit of heat, add chili flakes or hot sauce to the Instant Pot along with the other seasonings.
Can I substitute the ramen noodles with another type of noodle? Absolutely! Feel free to use your favorite type of noodles, like udon or soba, if you prefer a different texture.
Can I make Seafood Miso Ramen vegetarian? Certainly! Substitute the seafood with tofu or tempeh and use vegetable broth to create a delicious vegetarian version of this dish.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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